This recipe makes about two quarts.
- Two 15.5-ounce cans of chick peas, drained
- 4 oz. pepperoni, diced
- 1 cup celery, diced
- 1 pint grape tomatoes, cut in half
- 1 bunch scallion, green and white parts sliced
- ½ cup Italian dressing
- Salt and pepper to taste
- In a large mixing bowl, combine drained chick peas, diced pepperoni, diced celery, halved grape tomatoes, sliced scallions and Italian dressing.
- Add salt and black pepper to taste.